Khichdi Recipe | How to Cook Dal Khichdi | Video Recipe Included
Khichdi recipe is a dish in South Asian delicacies made from rice and lentils (dal), however different variations include bajra and mung dal khichdi.
In Indian and Pakistani traditions, it’s thought of one of many first solid meals that infants eat. Additionally, it is the dish of choice during stomach upset when a person cannot eat any other food item. As khichdi is soft in texture it can easily be digested by the patient or sufferer who has GI disturbance.
In India, Hindus, who keep away from consuming grains throughout fasting, eat Sabudana Khichdi made out of sago.
Khichdi is a salty porridge. Dalia is one other related sweet porridge made out of the crushed wheat or barley blended with sugar and milk.
History of Khichdi Recipe
Khichdi has a long history dating back to 305-303 BC when a Greek King Seleucus, once in India, said that rice with pulses is most popular among the Indian subcontinent.
Similarly, the Moroccan traveler Ibn Battuta mentioned “kishri” (khichdi) as a cuisine in India made up of rice and mung beans (moong dal), throughout his stay around 1350.
On the other hand, many other famous emperors and travelers mentioned the Khichdi recipe that they ate during their visits to the Indian subcontinent.
Variations in Khichdi Recipe
Khichdi is a highly regarded dish throughout the Indian subcontinent, including Bangladesh, Nepal, and Pakistan.
The dish is broadly prepared in lots of Indian states, like Haryana, Rajasthan, Gujarat, Bengal, Assam, Bihar, Jharkhand, Uttar Pradesh, Odisha, and Maharashtra.
Vegetables like cauliflower, potato, and green peas are generally added. A well-liked variant in coastal Maharashtra is prepared with prawns.
Khichdi is also a favorite consolation meal, owing to the comfort of the ability to prepare dinner the dish in a single simmering pot.
In Pakistan, khichdi or khichri (Urdu: کھچڑی) is prepared with rice and pulses or lentils and has salt as a condiment. It might even have baghaar (Tarka), where fried onion along with cumin seeds (jeera) is added to it. In Pakistan, khichdi is a well-liked meal for infants between four and 6 months after they begin consuming strong meals since it’s delicate and has no spices. Folks with an upset abdomen additionally favor khichdi because it has no spices.
Difference between Khichra and Khichdi
People sometimes get confused between these two terms. Just to clear your confusion, khichra is like haleem, which is a meat dish, while khichdi is a vegetarian recipe with rice and pulses or lentils added, with no spices.
Khichdi Recipe Ingredients
Water 2 Cup
Yellow lentil (moong dal) 1/2 cup
Rice 1/2 cup
Onion 1 small
Salt 1 teaspoon
Whole spices 1/4th teaspoon
Winger garlic paste 1 tablespoon
Green chilies as per taste (optional)
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Directions or Instructions
Please make sure before cooking always wash your hands properly with soap to maintain the hygiene. Also, keep the environment of the kitchen and surrounding places clean. After all, it is related to you and your family’s health.
Now, let’s take a look at the directions below on how to proceed with the khichdi recipe.
Soak lentils (moong dal) and rice for 1 hour
Take a pot and add half a cup oil
Now add onion and fry it until it becomes light brown in color
Then add ginger garlic paste and stir with spoon
Now add whole spices (garam masala), salt, and green chili and then add water
Keep the pot on high flame, wait until the water boils
When water boils add previously soaked lentils and rice in it
Leave it on a medium-high flame and wait until 90% of the water dries up
Cover a lid and leave it on a low flame for about 10 minutes to cook on steam
Dish out its ready
Serve with green chutney (sauce) or riata
I hope you liked today’s recipe and its detailed instructions on how to cook it.
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Dr. Iqra Khawar
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